Individual Extra-Crispy Thin-Crust Pizzas
If you love thin-crust pizza (I am one of you), after you taste this version, you will never buy premade crusts again. Once baked, these crusts hold well at room temperature for several days if lightly covered with a tea towel—and hold very well in the refrigerator, covered with plastic wrap, for up to a week. Make a batch on Saturday for later in the week. Please note: This is a very generous portion—you might be full after eating just half of one personal-size pie.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large bowl, dissolve the molasses in the warm water. Sprinkle the yeast over the liquid and let stand until foamy, about 10 minutes.
Step 2
Stir the salt into the yeast mixture. Then stir in the flour until the dough starts to come together. Turn the dough out onto a work surface that has been sprinkled lightly with flour. Knead the dough until it becomes smooth and elastic, about 5 minutes. Place the dough in a large bowl that has been sprayed with the olive oil spray; cover it loosely with a clean kitchen towel. Let the dough sit in a warm place until it has doubled in size, about 1 hour.
Step 3
Turn dough out onto a lightly floured surface, and divide it into 6 equal pieces. Form each piece into a tight ball by rolling it in the palm of your hand until the edges have rounded. Spray a baking sheet with olive oil spray. Arrange the dough balls a few inches apart on the prepared baking sheet. Cover them with plastic wrap and let rise until doubled, about 45 minutes.
Step 4
Preheat the oven to 500˚F or its highest setting. Place a pizza stone in the oven and heat it for 20 minutes, until it is very hot.
Step 5
Dust a wooden pizza peel with the cornmeal. On a lightly floured surface roll a ball of dough with a rolling pin until it will not stretch any further. Drape it over both of your fists, and gently pull the edges outward while rotating the crust. When the crust has reached the desired size—about 8 to 10 inches in diameter—place it on the prepared peel. Prick the dough in about 8 places with a fork.
Step 6
Slide the dough onto the hot pizza stone in the oven, and bake it for 2 to 3 minutes. Then flip it over and bake until it is very crisp, about 2 minutes. Set the crust aside. Repeat with the remaining dough.
Step 7
Turn the broiler to high.
Step 8
Spread about 2 tablespoons of the marinara sauce on each crust, leaving a 1/2-inch border. Top with the basil. Mix the cheeses together in a bowl, and sprinkle the mixture over the pizzas. One at a time, slide the pizzas back onto the pizza stone. Broil until the cheese is golden brown and bubbling and the crust is brown and crispy, 4 to 5 minutes.
Step 9
Cut the pizzas into wedges, if desired, and serve.
per serving
Step 10
If you’re feeling creative, you can add any of these toppings to each pizza:
Step 11
1/3 cup Cento Sautéed Sweet Peppers (Fat: 3g ; Calories: 50)
Step 12
1 ounce (2 tablespoons) part-skim ricotta (Fat: 2.2g ; Calories: 39)
Step 13
1 meatball (see page 178) (Fat: 4.5g ; Calories 85)
Step 14
1/2 portobello mushroom, sliced (1 cup) (Fat: 0.1g ; Calories: 11)
nutrition information:
Step 15
Fat: 42g (before), 5.2g (after)
Step 16
Calories: 610 (before), 210 (after)
Step 17
Protein: 11g
Step 18
Carbohydrates: 30g
Step 19
Cholesterol: 17mg
Step 20
Fiber: 5g
Step 21
Sodium: 423mg
